China Moon cookbook

Book Cover
Average Rating
Publisher:
Workman Publishing Company
Pub. Date:
1992
Language:
English
Description

Winner of an IACP/Julia Child Cookbook Award The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.

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ISBN:
9780894807541
9780761164494
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Grouping Information

Grouped Work ID 362c7a84-d454-8fa4-fa8d-14bb66a1455c
Grouping Title china moon cookbook
Grouping Author tropp barbara
Grouping Category book
Last Grouping Update 2019-02-11 00:36:19AM
Last Indexed 2019-02-15 01:36:16AM

Solr Details

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auth_author2 Bruce,Sandra, Rosso ,Julee
author Tropp,Barbara
author2-role Bruce,Sandra, Enki Library., Rosso ,Julee
author_display Tropp,Barbara
available_at_silvertonpublic Silverton Public Library
detailed_location_silvertonpublic Silverton Public Library - Nonfiction
display_description The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream. Winner of an IACP/Julia Child Cookbook Award
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local_callnumber_silvertonpublic 641.595 TRO
owning_library_silvertonpublic Silverton Public Library
owning_location_silvertonpublic Silverton Public Library
primary_isbn 9780894807541
publishDate 1992
record_details ils:12045|Book|Books||English|Workman Publishing Company|1992|
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ils:12045 26383 On Shelf On Shelf false true true false false true
title_display China Moon cookbook
title_full China Moon cookbook Tropp,Barbara
title_short China Moon cookbook